Old Fashioned Southern Caramel Cake. I love it the taste of this cake. It’s a holiday favorite in many southern and soul food households. It’s a fluffy moist yellow cake covered in a rich caramel frosting. What’s not to love? I’ll tell you— MAKING IT! 😐
I love this cake, but honestly it is a pain in the butt to make. The actual cake part is easy, because I use a cake mix and hype it up with a few ingredients. The frosting, on the other hand is quite challenging, and that’s why I only make this 1 time a year. Seriously, if you plan on making this by hand ( no hand mixer or stand mixer), bless your little heart. You will be in the kitchen ALL day, making the frosting. I seriously recommend using a mixer of some sort.
The outcome of this cake is simply amazing…. so the hard work does pay off. If you’re planning on making this for the upcoming holidays, I suggest practicing now. So here is the recipe, and video.
Southern Caramel Cake
Yellow Cake Batter
- 15.25 oz package of Yellow Cake Mix
- 3 medium eggs
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp rum extract
- 1 1/2 sticks salted butter
- 1 1/2 cup packed brown sugar
- 3/4 cup heavy whipping cream
- 1 1/2 cup granulated sugar
- 1 tsp salt
- 2 tsp vanilla extract
- 1 1/2 cups confectioners sugar
- Sift the cake mix, and place it into a large bowl.
- In a small bowl, beat the eggs by hand for 2 MINUTES.
- Add the beaten eggs along with the cake mix, then add in the vegetable oil, buttermilk, vanilla extract and rum extract.
- Mix until the batter is smooth, but DO NOT OVER MIX.
- Grease and flour two 9 inch cake pans.
- Pour the cake batter into each pan, about 3/4 full.
- Bake each cake for 20-25 minutes, or until done.
- Carefully remove the cake out of the pan, and let them cool on a cooling rack.
- Place 1/2 cup salted butter into a large pan along with 1 1/2 cup brown sugar, 1 cup granulated sugar, 1 tsp salt, and 1/2 cup whipping cream. Melt down the mixture over medium heat, and stir.
- Meanwhile, In a separate pan, melt down 1/2 cup granulated sugar over medium heat. Once the sugar is melted and browned, add it to the other pan of cream/sugar mixture.
- Let the mixture cook for about 30 seconds, then remove from the heat, and add 2 tsp of vanilla. Stir.
- Carefully pour the hot frosting into a stand mixer bowl, OR a heat resistant mixing bowl.
- Whisk on low speed until the mixture cools down a bit (about 10 minutes)
- Add in the 4 tbsp of butter, and 1/4 cup of heavy cream.
- Change the attachments from your mixer from whisk to mixer, and set it on medium speed.
- Mix until the butter and cream is well mixed in, then carefully start adding in the confectioner's sugar, but 1 tbsp at a time (ALSO MAKE SURE THAT THE SUGAR IS WELL SIFTED BEFOREHAND!)
- Mix the frosting for about 5 minutes, then frost the cakes.
- After frosting the cake, let it sit for at least 45 minutes before serving.